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In the Café Aug. 4

SOUP:

Cream of Mushroom

ENTREES:

Petite Medallion Steak w/Mashed Parsnips, sauteed pearl onions, baby peas and baby carrots

Veggie Fritatta with Goat Cheese

SANDWICHES:

Turkey & Swiss Panini w/honey fig jam, baby arrugula, tomatoes

Meatball Sub – House-made Pork meatballs, fresh mozzarella, and house-made sauce

SALAD:

Thai Noodle Salad w/ grilled chicken over fresh greens, peppers and carrots

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